Hash Making

[John Hall]

I have been making bubble hash from fresh frozen trimmings.
I just did it how I was tought many years ago but recently watched a Frenchy Conoley and another hash making video.
It seems I have been missing a step and I wonder what the consequences are.
I air dry my hash then place it in tins with baking paper underneath. That's it.
I don't freeze dry then work over a grate or screen then mould into a ball.
I have worked the stuff that sticks to my drying screens into little balls that is what I usually smoke 1st.
Should I definitely be doing those last steps?
Next mission would be to research how to make rosin.
View attachment 70514

I forgot to mention the lighter stuff is well over a year old.

 

[Rabbitlicker]

I've said it before & will now say it again:

Dry ice.

Simple. Fast. Effective.

No need to dry, since the material is already dry. No need to stick it in a freezer & then grate it to dry. Etc..etc.

Set-up your bubble-bags in a 20L bucket with the smallest microns first & the 220 last. The 220 catches the bulk of crap vegetable material. Smaller microns first, larger microns last.

Add your dry ice & material to the top 220 bag. Shake the living fuck out of the whole lot. Like....shake it like your life depended on it!

Discard the material in the 220 bag. If you want, reclaim the dry ice from it (insulated gloves are advised here...) & get another batch going.

The fractions you collect from your 120/73/25 make different grades. 73 is the sweet spot.

You can also do a multiple/incremental-shake thing with different bags.

Feel free to mix the 120/25 together if you want. Lower-grade, but still good.

Anything leftover in the bottom of the bucket? Entirely up to you....

 

[Rabbitlicker]

Forgot to mention.....

Once you have your "powdered" product, fill a wine bottle with hot tap water & roll it between sheets of baking paper to make it into a solid mass. Another thing I got from Frenchie Cannoli...

 

[John Hall]

I've said it before & will now say it again:

Dry ice.

Simple. Fast. Effective.

No need to dry, since the material is already dry. No need to stick it in a freezer & then grate it to dry. Etc..etc.

Set-up your bubble-bags in a 20L bucket with the smallest microns first & the 220 last. The 220 catches the bulk of crap vegetable material. Smaller microns first, larger microns last.

Add your dry ice & material to the top 220 bag. Shake the living fuck out of the whole lot. Like....shake it like your life depended on it!

Discard the material in the 220 bag. If you want, reclaim the dry ice from it (insulated gloves are advised here...) & get another batch going.

The fractions you collect from your 120/73/25 make different grades. 73 is the sweet spot.

You can also do a multiple/incremental-shake thing with different bags.

Feel free to mix the 120/25 together if you want. Lower-grade, but still good.

Anything leftover in the bottom of the bucket? Entirely up to you....

Awesome mate now that is interesting and definitely something I will try next go. Now to find a source of pelleted dry ice. And will do more research perhaps when I am not soo stoned.

 

[Rabbitlicker]

This discussion now reminds me that I REALLY should do something with my older stocks of dry ice extractions:

You can't really see the labels in the photo. L-R:
IB '23 73 Microns. Green Crack '23 220 Microns, Green Crack '23 160 Microns